| 1 box | BARILLA Oven Ready Lasagne |
| ¼ cup | extra virgin olive oil |
| 2 stalks | celery, chopped |
| 1 medium | carrot, chopped |
| 1 small | onion, chopped |
| 3/4 pound | ground beef |
| 1/2 pound | ground pork |
| 1/2 cup | dry white wine |
| 3 cups | water |
| 1/3 cup | tomato paste |
| to taste | salt |
| to taste | freshly ground black pepper |
| 4 tablespoons | butter |
| 4 tablespoons | flour |
| 4 cups | milk |
| 1 cup | Parmigiano cheese, grated |
PREHEAT oven to 350 degrees.
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1/2 hours or until meat is tender and sauce is thick.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
ADD hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
Assemble Lasagne:
PREHEAT oven to 350 degrees. Assemble Lasagne in a 13x9 inch baking pan.
SPREAD ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the meat sauce.
ASSEMBLE 5 layers each with 3 sheets Barilla oven Ready Lasagne, béchamel sauce, meat sauce and grated cheese.
BAKE uncovered for 25 minutes or until heated throughout. Let stand 10 minutes before cutting.
Chef Lorenzo Boni
Video recipe